Charcuterie Thread - Page 3

CakeM1x · 02-19-2015, 08:15 AM

Great looking charceturie! Any of you know a way to make prosciutto that doesn't take a year+ to dry?

Bourbon Barrel BBQ · 02-19-2015, 08:56 AM

I've had my curing chamber built for 4-5 months now and never seemed to actually get anything inside it.

I've been helping out the Woodlands Pork and The Curehouse with their amazing products so I've not had as much motivation to work on my own personal projects.

Back bacon (Lomo and Lardo)

I wanted a spreadable cured sausage so we ran a chunk of smoked back bacon through a buffalo chopper with some chipotles, garlic, and whatever else we had laying around.

Two year old Woodland Pork mountain hams.

Cutting up some ham, smoked coppa, and back bacon.

Getting ready for a Christmas party

Christmas party

Party back in the fall. I had some mortadella and old fashion bologna for this plate.

Lastly here in town we have the Bourbon Classic coming up tomorrow and saturday. A few weekends ago we had a ham tasting with bourbon and 5 regional hams to decide on the pairing for the event.

CakeM1x · 02-19-2015, 09:06 AM

Quote:

Originally Posted by Bourbon Barrel BBQ

I've had my curing chamber built for 4-5 months now and never seemed to actually get anything inside it.

I've been helping out the Woodlands Pork and The Curehouse with their amazing products so I've not had as much motivation to work on my own personal projects.

Back bacon (Lomo and Lardo)

I wanted a spreadable cured sausage so we ran a chunk of smoked back bacon through a buffalo chopper with some chipotles, garlic, and whatever else we had laying around.

Two year old Woodland Pork mountain hams.

Cutting up some ham, smoked coppa, and back bacon.

Getting ready for a Christmas party

Christmas party

Party back in the fall. I had some mortadella and old fashion bologna for this plate.

Lastly here in town we have the Bourbon Classic coming up tomorrow and saturday. A few weekends ago we had a ham tasting with bourbon and 5 regional hams to decide on the pairing for the event.

Good lawd you win!

Bourbon Barrel BBQ · 02-19-2015, 09:07 AM

Quote:

Originally Posted by CakeM1x

Good lawd you win!

I can't take much of the credit honestly. It's not my personal stuff. I'm just lucky enough to help out, learn a ton, and eat very very well. :)

CakeM1x · 02-19-2015, 09:44 AM

That back bacon looks beautiful. Never seen that before or what to even get from the butcher for it! Need to look up how to do that.

Bourbon Barrel BBQ · 02-19-2015, 09:49 AM

Quote:

Originally Posted by CakeM1x

That back bacon looks beautiful. Never seen that before or what to even get from the butcher for it! Need to look up how to do that.

It's just the loin and a big chunk of back fat. The hogs are a cross between a eurasian wild boar and a farmers hybrid so they have lots of fat and a very small loin. They were bred for making hams/charcuterie.

Fatback Joe · 02-19-2015, 09:54 AM

Duck Breast

BurntOffering · 02-19-2015, 11:02 AM

This thread is dangerous! How will I explain to the wife why I am converting the refrigerator into a curing chamber.

Beef · 02-19-2015, 11:58 AM

I recently re-purposed a 30 inch tall wine refrigerator. I added a dish of rock-salt with some water in it to stabilize the humidity to about 70%.

I also threw in a small computer fan to keep the air moving.

It is that easy; just add 6-8 weeks and Viola.

jermoQ · 02-19-2015, 12:00 PM

I am getting a book to start studying up to get my charcuterie degree. Any recommended books?

oifmarine2003 · 02-19-2015, 01:01 PM

Quote:

Originally Posted by jermoQ

I am getting a book to start studying up to get my charcuterie degree. Any recommended books?

Salumi and Charcuterie by Michael Ruhlman are a good starting point for some basic knowledge. I get most of my info online. There is a great blog called Cured meats as well as some good facebook groups.

Bourbon Barrel BBQ · 02-19-2015, 01:07 PM

Quote:

Originally Posted by oifmarine2003

Salumi and Charcuterie by Michael Ruhlman are a good starting point for some basic knowledge. I get most of my info online. There is a great blog called Cured meats as well as some good facebook groups.

Two very good resources indeed. I would look into joining the Facebook group "The Salt Cured Pig."

tomj · 02-19-2015, 04:19 PM

Beautiful photos! I have a lardo that is five months into a six month cure. I'll be sure to post photos when she's ready.

CakeM1x · 02-19-2015, 04:51 PM

You guys using any special pork or just non solution? The pork I picked up the other day for coppa was 10$ and for the loin it was 15$ a pound. Curious what you guys are paying?

Shagdog · 02-19-2015, 06:48 PM

I haven't really been seeking out heritage breeds yet, as I feel like I'm really still in the early stages of trial and error. I usually get most of my pork from Grant Park Packing in Chicago. It's about as fresh as you can get without butchering the hog yourself. They process hundreds of pigs a day and mainly supply restaurants and so on but open to the public on Saturdays. Their prices are very low. 1.89/lb for pork belly, same for loins. Shoulders are 1.29/lb and hams are 1.19 with skin on (no feet). Thinking about asking them if they'd cut me a full leg

02-19-2015, 08:56 AM	#32
Bourbon Barrel BBQ is one Smokin' Farker Join Date: 06-27-10 Location: Louisville, KY Name/Nickname : Drew	I've had my curing chamber built for 4-5 months now and never seemed to actually get anything inside it. I've been helping out the Woodlands Pork and The Curehouse with their amazing products so I've not had as much motivation to work on my own personal projects. Back bacon (Lomo and Lardo) I wanted a spreadable cured sausage so we ran a chunk of smoked back bacon through a buffalo chopper with some chipotles, garlic, and whatever else we had laying around. Two year old Woodland Pork mountain hams. Cutting up some ham, smoked coppa, and back bacon. Getting ready for a Christmas party Christmas party Party back in the fall. I had some mortadella and old fashion bologna for this plate. Lastly here in town we have the Bourbon Classic coming up tomorrow and saturday. A few weekends ago we had a ham tasting with bourbon and 5 regional hams to decide on the pairing for the event. __________________ www.ilovemeat.com

02-19-2015, 09:54 AM	#37
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	Duck Breast __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

02-19-2015, 11:02 AM	#38
BurntOffering On the road to being a farker Join Date: 06-10-14 Location: Suisun Ca	This thread is dangerous! How will I explain to the wife why I am converting the refrigerator into a curing chamber. __________________ Steve Home made brick and electric smokers. Yellow Thermopen. Drawer full of BBQ impulse buys.:crazy: Snarky Curmudgeon

02-19-2015, 11:58 AM	#39
Beef Full Fledged Farker Join Date: 09-03-11 Location: Cedarburg, wi	I recently re-purposed a 30 inch tall wine refrigerator. I added a dish of rock-salt with some water in it to stabilize the humidity to about 70%. I also threw in a small computer fan to keep the air moving. It is that easy; just add 6-8 weeks and Viola. __________________ Standard UDS Imperial Kamado #3 Numerous Weber Kettles, daisies and one touches Seville Cart by Woodard for my pre-79 Kettle Indoors cooking hearth with crane Large heavy duty open grill for dutch ovens, etc.

02-19-2015, 12:00 PM	#40
jermoQ Babbling Farker Join Date: 10-28-14 Location: Mizzory Name/Nickname : Jeremy	Sold I am getting a book to start studying up to get my charcuterie degree. Any recommended books?

02-19-2015, 08:15 AM	#31
CakeM1x is One Chatty Farker Join Date: 04-23-12 Location: Madison, WI	Great looking charceturie! Any of you know a way to make prosciutto that doesn't take a year+ to dry?

02-19-2015, 09:44 AM	#35
CakeM1x is One Chatty Farker Join Date: 04-23-12 Location: Madison, WI	That back bacon looks beautiful. Never seen that before or what to even get from the butcher for it! Need to look up how to do that.

02-19-2015, 04:19 PM	#43
tomj Found some matches. Join Date: 07-25-14 Location: Wichita, KS	Beautiful photos! I have a lardo that is five months into a six month cure. I'll be sure to post photos when she's ready.

02-19-2015, 04:51 PM	#44
CakeM1x is One Chatty Farker Join Date: 04-23-12 Location: Madison, WI	You guys using any special pork or just non solution? The pork I picked up the other day for coppa was 10$ and for the loin it was 15$ a pound. Curious what you guys are paying?

02-19-2015, 06:48 PM	#45
Shagdog Quintessential Chatty Farker Join Date: 07-01-13 Location: Grayslake, IL	I haven't really been seeking out heritage breeds yet, as I feel like I'm really still in the early stages of trial and error. I usually get most of my pork from Grant Park Packing in Chicago. It's about as fresh as you can get without butchering the hog yourself. They process hundreds of pigs a day and mainly supply restaurants and so on but open to the public on Saturdays. Their prices are very low. 1.89/lb for pork belly, same for loins. Shoulders are 1.29/lb and hams are 1.19 with skin on (no feet). Thinking about asking them if they'd cut me a full leg __________________ [FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT]
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